The Power of K-Fermentation

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Grow the Culture

Korean fermentation (K-fermentation) has a 5,000-year history that continues to grow along with Korean culture. Fermentation—a collaborative process of ingredients, environment, and time all working in sync to produce a unique creation—is the foundation of Korean cuisine, a food of science. Chefs Society anticipates fermentation’s key role in gastronomy as the culinary world continues to progress the values of health-conscious, slow food.